John Myers
The most popular cabbage in Germany is also known as Weißkraut, Kappes, Kabis, or Kappus. The individual leaves form closed, solid heads. Depending on the variety, these can be pointed, spherical, or even flat-topped. The leaves are coated with a kind of wax that water rolls off. Underneath the bright green outer leaves is a bright, crisp interior.
Origin
The wild form of white cabbage grows in the Mediterranean and on the European Atlantic coast. Today it is mainly grown in Germany, but also in the Netherlands, France, Denmark, England, and Greece.
Season
Although cabbage is considered more of a winter vegetable, it’s available year-round. The tender early cabbage is harvested in May and June, and later varieties from September to November.
Taste
The typical cabbage taste is unmistakable and goes well with anything hearty. The longer you stew the vegetables, the sweeter they become. Early varieties have a much milder taste.
Use
White cabbage is an integral part of good home cooking and a cabbage soup diet: it tastes good in stews, casseroles, and as a basic ingredient in our cabbage soup and is suitable for cabbage rolls and coleslaw. White cabbage is also a must in the summery Green Goddess Salad with cucumber and spinach. Incidentally, most of the German cabbage harvest is used for sauerkraut production, in which the vegetables are preserved by lactic acid fermentation. The vegetables become more digestible if you cook some caraway or fennel seed with them.
Storage
You can store the more tender early cabbage for around ten days, while the robust autumn and winter cabbage should be kept in a cool place, e.g. B. in the basement, for about two months. Cut heads of white cabbage are wrapped in a damp cloth and placed in the vegetable compartment of the refrigerator. Freezing is also possible without any problems. Cut the cabbage into small pieces, blanch briefly in salted water if necessary and pack in freezer bags or cans, drained well.
